4017 Preston Rd #530, Plano, TX
Phone 972-473-2722
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Fresh From The Sea

Balsamic Glazed Tuna Recipe

Rick Oruch - Monday, December 23, 2019

Balsamic Glazed Tuna


¼ cup chicken stock

1 Tbsp balsamic vinegar

4 tsp brown sugar

1 Tbsp soy sauce

1 tsp cornstarch

4 (6-ounce tuna steaks)

¼ tsp salt

1 ¼ tsp pepper

¼ cup sliced green onions


  1. To prepare the glaze, combine the chicken stock, balsamic vinegar, brown sugar, soy sauce and cornstarch in a small saucepan and mix until smooth.  Bring to a boil and cook for 1 minute, stirring constantly. Keep warm.

  2. To prepare the fish, sprinkle the tuna steaks with salt and pepper, Spray a grill pan with nonstick cooking spray and heat over medium-high heat.  Place the tuna on the grill pan and cook for 3 minutes on each side for medium-rare or until done to taste. Remove from the heat. Place the tuna on serving plates and spoon the glaze over the top.  Sprinkle with the green onions.

Yield:  4 servings

Crab Rangoon Recipe

Rick Oruch - Friday, December 13, 2019

Baked Crab Rangoon


8 ounces cream cheese, at room temperature

1 lb. crabmeat

½ cup chopped green onions, (about 3)

1 12-ounce package small (3¼-inch) square wonton wrappers

1 cup sweet and sour sauce for serving, optional


  1. Preheat oven to 375 degrees.  Mist a 24-cup mini muffin pan with cooking spray.  Gently mix cream cheese, crab and green onions in a medium bowl.

  2. Place a wonton wrapper on a working space with 1 point facing you.  Cover remaining wrapper with a damp paper towel and set a bowl of water nearby.  Place 1 heaping tsp. of cream cheese mixture in center of wrapper. Dip a finger in water and dampen edges on wonton wrapper; fold in half, forming a triangle.  Press out air and pinch edges to seal. Place in a cup of mini muffin pan. (Edges will stick out). Repeat with remaining wrappers and filling, setting extras aside.  Mist wrappers in pan lightly with cooking spray.

  3. Bake until browned, 10-25 minutes.  Mist pan with cooking spray and repeat with remaining wontons.  Serve with sweet and sour sauce, if desired.

Yield:  40 rangoons

New Years Eve 2019

Rick Oruch - Saturday, December 07, 2019
Nothing says luxe celebration like amazing seafood, and Sea Breeze Fish Market & Grill in Plano is known as one of the region’s top destinations for fresh seafood.  The famed restaurant will host a special New Year’s Eve dinner on Tuesday, December 31. While a full bar is available at Sea Breeze, guests can add Ryan’s Wine Pairings for additional $20 per person

Reservations are required and can be made by calling 9724732722 or made online

For only $80 per person, guests will enjoy:

Appetizers – choice of
·       Tuna Nachos
·       Shrimp Cocktail
·       6 East Coast oysters with Passion Fruit Foam

Entrée – choice of
·       Stuffed Shrimp
·       Sea Breeze Lobster Pasta
·       Blackened Snapper Topped with Shrimp and Crab Ponchatrain
·       Sole Stuffed with Lobster, Spinach and Mushrooms topped with Lobster Butter
·       Cedar Planked Steelhead Trout with Apple Maple Glaze
·       Lobster Thermidor

·       Brussels Sprouts with Dried Cranberries and Pecans
·       Roasted Mushrooms with Cippolini Mushrooms
·       Truffle Whipped Potatoes

Desserts – choice of
·       Pineapple Carrot Cake with Cream Cheese Frosting
Key Lime
·       Chocolate Cappuccino Cheesecake

Almond Crusted Rainbow Trout

Rick Oruch - Tuesday, December 03, 2019

Almond-Crusted Rainbow Trout


½ cup whole roasted unsalted almonds

½ tsp dried dill

¼ tsp smoked paprika

1½ -2 pounds rainbow trout fillets

1 Tbsp extra virgin olive oil

Salt and freshly ground pepper, to taste


  1. Preheat oven to 400 degrees F.

  2. Place the almonds in a small food processor and run until finely chopped.  Add dill and paprika and pulse until blended. Set aside.

  3. Place trout on a parchment-lined baking sheet.  Brush with olive oil, season with salt and pepper and evenly coat each fillet with almond mixture.

  4. Bake for 15 minutes or until fish flakes easily with fork.

Yield: 4- 6 servings

Enjoy pictures from our Instagram feed, follow us @seabreezefishmarket

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Sunday, Tuesday-Thursday 12pm-8pm
Friday-Saturday 12pm-9pm 
*beginning 5/19/2020

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